Easy Cinnamon Banana Bread
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Easy Cinnamon Banana Bread

A quick and easy cinnamon banana bread, all made in one bowl and then baked to give you a sweet and tender cinnamon infused banana bread. The perfect breakfast or afternoon snack.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breads / Loaves
Cuisine: British
Servings: 1 loaf (2 pounds)
Author: Emma

Ingredients

  • 110 grams coconut oil - solid form 1/2 cup + 1 tablespoon
  • 215 grams light brown sugar 1 cup lightly packed
  • 2 large eggs
  • 3 large ripe bananas - mashed
  • 85 millilitres buttermilk 1/3 cup + 1 tablespoon
  • 1 teaspoon vanilla extract
  • 145 grams plain / all purpose flour 1 cup + 3 tablespoons
  • 140 grams wholemeal spelt flour 1 and 1/4 cups
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 150 grams cinnamon chips 3/4 cup

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4 and prep a 2 pound loaf tin (20x12.5cm / 8x5inch) by either using a paper liner or lightly greasing it. Or spraying it with a bakers release spray.
  • Beat the coconut oil and sugar together until they are well combined.
  • Add in the eggs, mashed banana, buttermilk and vanilla extract. Mix until everything is well mixed together.
  • Sieve in the flours, baking soda, salt and ground cinnamon.
  • With a gentle hand fold the dry ingredients into the wet ones.
  • Then finally fold in your cinnamon chips.
  • Pour the batter into your loaf tin and pop it into the middle of your hot oven.
  • I have a slow oven so mine baked for 1 hour, but I checked it every 5 minutes at the 45 minute mark.
  • Electric ovens are a lot faster than gas ones. So please do check it at the 45 minute mark. Insert a skewer into the centre of the loaf and if it comes out clean it is baked if not give it another 5 minutes.
  • Once it is baked all the way through, leave it in the tin for 5 minutes before gently tipping it out onto a wire rack to fully cool down.
  • This loaf will freeze and keep for 3 months. Or kept in an airtight tin at room temperature this bread will last for 7 days.